In the Vallée de la Brévine, intensely cold weather and richly flavoured cheese go hand in hand!

“The Gruyère d'État awards offer a valuable opportunity for both the brand and the product to shine.”

Olivier Baudois, master cheesemaker from Le Cerneux-Péquignot (NE)

“I’m really happy to have won this award, although the other eight Le Gruyère AOP cheeses that scored 19 points or more were all excellent,” says Olivier modestly. Philippe Pochon, the dairy company’s chairman, adds, “Our company may be small, but we made significant investments in the cellar back in 2019. This result is a testament to our teamwork – after all, a great cheesemaker needs high-quality raw materials – and to the success of our infrastructure choices.”

So, what made the difference in the eyes of the jury of around fifteen experts from the worlds of gastronomy, media and politics? Olivier has a few ideas: “In our mountains, there’s no ploughing, so the meadows remain natural and full of flowers. This gives the cheese its distinctive flavour, which is further enhanced by the melt-in-your-mouth texture of our Le Gruyère AOP.”

After his win was announced in October 2024, Neuchâtel’s Canal Alpha and other media outlets shared the news, with both seasoned foodies and newcomers flocking to his shop. “Everyone wants a taste of the famous award-winning cheese,” he smiles.

The honours kept on coming for Olivier in 2024, as he also earned a bronze medal at the IPG's five-yearly awards. For him, the IPG competition, which assesses entrants over the long term, represents the truest recognition of his work. Still, the Gruyère d'État awards offer a valuable opportunity for both the brand and the product to shine. “It’s important to speak well of Le Gruyère AOP, because that reflects positively on the entire industry,” he says.

In his hometown of Glâne, Olivier dreamed of becoming a farmer. “When you're the ninth of nine siblings, you don't always get to follow your own path,” he says. To stay close to his beloved rural surroundings, he became a cheesemaker, eventually earning his federal master's degree with the goal of running his own business. His dream came true in Le Cerneux-Péquignot, where he fell in love with the vast expanses of farmland and forest. He also grew fond of the locals, whom he describes as “tough but genuine”. He has no regrets about leaving his overbuilt and overcrowded hometown. “"I think after 22 years here, I've become a bit of a wild man,” he jokes.

Figures:

• 2,220,000 kg of milk processed every year
• 5,200 wheels of Le Gruyère AOP
• 2 workers
• 11 milk producers